Description
Creamy Halawet El Jibn Rolls are a luscious Middle Eastern dessert featuring a smooth, stretchy mozzarella-based dough filled with a rich creamy curd and pudding mixture. Sweetened with fragrant orange blossom syrup and garnished with pistachios and delicate orange blossom flowers, these rolls offer a delightful balance of texture and flavor that’s perfect for special occasions or a luxurious treat.
Ingredients
Scale
Dough Ingredients
- 1 cup Fine Semolina
- 1 cup Warm Water
- 1 cup Sugar
- 2 cups Puck Shredded Creamy Mozzarella Cheese
Filling Ingredients
- 1 cup Milk
- 2 tbsp Lemon Juice or Vinegar
- 1 cup Puck Cream
- 3 tbsp Corn Flour
- 1 tbsp Orange Blossom Water
Syrup Ingredients
- 1 cup Water
- 1 cup Sugar
- 2 tbsp Lemon Juice
Garnish
- 1/2 cup Pistachios, crushed
- Orange Blossom Flowers, to taste
Instructions
- Prepare Simple Syrup: In a small saucepan, combine 1 cup sugar and 1 cup warm water. Bring to a boil while stirring to dissolve the sugar completely. Add 2 tablespoons lemon juice and let the syrup simmer gently for about 5 minutes. Remove from heat and set aside to cool.
- Make Curd: Heat 1 cup milk in a pot over medium heat until nearly boiling. Remove from heat and stir in 2 tablespoons lemon juice or vinegar to curdle the milk. Allow curds to form, then strain through cheesecloth to separate the curds from the whey. Set the curds aside to cool completely.
- Prepare Pudding: Dissolve 3 tablespoons corn flour in a small amount of cold milk (about 1/4 cup). In a saucepan, heat the remaining milk over medium-high heat and stir in the dissolved corn flour mixture. Cook continuously for 5-7 minutes until the mixture thickens to a creamy pudding consistency. Stir in 1 tablespoon orange blossom water, then remove from heat and allow to cool.
- Combine Curd and Cream: In a mixing bowl, blend the cooled curds with the prepared pudding and 1 cup Puck cream until the mixture is smooth and creamy. Cover and refrigerate for about 30 minutes to set the filling.
- Make Dough: In a saucepan, bring 1 cup warm water and 1 cup sugar to a boil. Gradually whisk in 1 cup fine semolina, stirring continuously to avoid lumps. Slowly add 2 cups shredded mozzarella cheese, stirring constantly until a smooth, pliable dough forms. Remove from heat.
- Assemble Rolls: On a surface lightly coated with some of the prepared syrup, roll out the dough to about 1/4 inch thickness. Pipe the chilled creamy filling along one edge of the dough. Carefully roll the dough tightly around the filling to form a log. Cut the log into evenly sized portions.
- Chill and Serve: Place the rolls in the refrigerator for at least 1 hour to firm up. Before serving, garnish with crushed pistachios and scatter orange blossom flowers on top. Drizzle the reserved syrup over the rolls for added sweetness and aroma.
Notes
- Use fine semolina specifically for the best texture and structure in the dough.
- Ensure the milk is nearly boiling before adding lemon juice to properly curdle the milk for the filling.
- Constant stirring is crucial when adding semolina and mozzarella to avoid lumps in the dough.
- Orange blossom water is optional but highly recommended for authentic flavor and aroma.
- Substitute lactose-free milk or dairy-free cream as needed for dietary restrictions.
- Keep the work surface syrup-coated to prevent sticking while rolling the dough.
- Allow the rolls to chill well to achieve the best texture before serving.
